It feels like summer and a perfect day to grill out. I cleaned up the barbecue and decided on an unusual version of surf and turf. That means that I was going to wing it with what I had on hand in the kitchen, Chicken apple sausages and swordfish steak.
A no fuss dinner, the sausages grilled until they burst, nice and juicy.
Swordfish is one of our favorites and I always marinate it first for about half an hour. A generous splash of Pinot Grigio, a squeeze of half a lemon, drizzle in olive oil, sprinkle generously with chopped garlic and lemon pepper. A hot grill, then turn it only once for nice golden marking.
Fresh spring asparagus, steamed until crisp tender and then generously sprinkled with grated sharp Italian cheese made a perfect side dish. Has anyone noticed that kale has become a celebrity these days? Not a fan of bitter greens as a kid, I have avoided kale for fifty years. Recently, I caved to the marketing for superior nutrition and started experimenting with kale. It amazes me that two giant bunches of chard, spinach or kale cook down to such a small serving. Today I removed the ribs from a large bunch of organic kale. I steamed it briefly to wilt it and then drained it well. Coarsely chopped with some green onions, add some coarse salt, and iinto the refrigerator it went to chill. I blended up white balsamic vinegar, half a teaspoon of sugar and olive oil to dress it just before serving. I am now a big fan of kale. It tastes great and I feel really virtuous eating something so healthy.
Now if only I had some ice cream..... I miss the old days when the Good Humor truck, the Italian Ice man and Mister Softee made the neighborhood delivery rounds after dinner on hot summer nights. Sweet memories, literally!
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